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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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cooking experiment on a day there was nothing in the house. turned out tasting like a cross between tomato pesto sauce and bolignaise sauce, would be good with ground beef (fake or real) or kalimata olives. makes one BIG portion but is surprisingly light for a pasta dish. Ingredients:
1 garlic clove, minced |
1 cup mushroom, sliced, i used cremini |
1/4 cup reduced-fat feta cheese |
1/4 cup sun-dried tomato, packed in oil kind, about 4 |
2 tablespoons margarine |
1 teaspoon balsamic vinegar |
1/2 cup water |
1 teaspoon dill |
1 teaspoon basil |
1/4 cup parmesan cheese |
1 1/2 cups angel hair pasta, cooked |
Directions:
1. melt margarine (or oil, or butter) in frying pan, add mushrooms and garlic, cook till soft.
2. dump mushroom mix into food processor with tomatoes and feta, process till you have a gritty paste, if having trouble you could add the rest of the ingredients (minus pasta) now or during next step.
3. return to pan, add everything else and heat through. why it tastes like pesto i don't quite understand - .
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